HOMEMADE NO-KNEAD BREAD including Sourdough & Yeast Variation

March 25, 2020


Today I share a bread recipe, a basic food staple for many of us. Bread can easily be made at home with a good recipe and some breadmaking know-how. I have prepared the majority of my family’s bread for the past decade (and taught many others how to), so today I will share some of my knowledge.

So let’s start at the beginning where I myself began. A basic no-knead bread using a healthy sourdough starter or a small amount of baker’s yeast (1/2 teaspoon). I have had a lot of queries about making a sourdough starter this week so have updated my original post (from 2012) on How to Make a Sourdough Starter HERE.

I am also currently walking through the process of making a new starter (while my trusty starter rests in the fridge) on my Instagram stories highlights. Follow along and make one too if you like. If you do, please read the starter recipe carefully as you want to get it right the first time. Hint: warmth and quality flour (if you can access it) during the first days are key!

This particular style of bread involves a long, slow rise, resulting in flavoursome and more digestible bread. It is an excellent recipe with which to learn the nuances of bread-making, and you also get a lot more bread from one jar of yeast (if using yeast that is). I would love to see your homemade breads via email or tag me @nicolagallowayfood.

Final note: If you are new to bread making – and this really is an ideal time to learn – do take it slowly. I know the bakery-style rustic boules (loaves) look beautiful but they take knowledge and technique and wasting flour is not what you want to be doing at this time. Making bread in a tin, especially when flour choice may be limited is the best way forward. Then, after you have mastered that dive deep into the sourdough bread tunnel, it is immense and incredibly addictive!

Bread-making tips:

  • If using a sourdough starter ensure it is healthy and bubbly before use – find more tips here.
  • Store baker’s yeast in the fridge, and ideally use within 12 months of purchase.
  • For bread-making it is advisable to use high-grade flour, however, as this bread is risen in a tin to hold its shape, standard flour, and also spelt flour, can be used.
  • Use warm water to mix the dough, about 35-40 degrees Celsius, as it will give the yeast a kick start, which is particularly essential in winter or if your kitchen is cool.
  • Weighing ingredients with digital scales will result in more consistent bread results. Volume quantities have also been included below if scales are not available.
  • Use butter or coconut oil to grease the tin as solid fats are more non-stick than liquid oils. Alternatively, line the tin with baking paper.
  • To make the most of the heated oven, bake two breads at once (simply double the recipe). Or use a breadmaker to bake, set on the “bake only” function (see recipe).
  • Store fresh bread wrapped in a tea towel in the pantry, or cut side down in a bread bin.
  • The bread, once cooled, can be sliced and frozen, then toast slices straight from the freezer.
  • *This recipe is not suitable for gluten-free flours – find my Gluten-free Sourdough Bread recipe HERE.

Homemade No-Knead Bread - Including Sourdough + Yeast Variation

I have included two-ingredient variations for this no-knead bread recipe. The first uses simply flour, water, salt, and sourdough starter or bakers yeast (see yeast variation in the notes below). The second variation includes rolled oats and seeds for more nutrition, flavour and texture. However, it does require sourcing a few more ingredients that might not be easy at this time.
Servings 850 g loaf
Prep Time 10 minutes
Cook Time 50 minutes
Rising Time 14 hours



  • 425 g (2 ¾ cups) white flour (or a combination of white and wholemeal flours)
  • 6 g (rounded teaspoon) salt
  • 325 ml (g) warm water (about 40°C)
  • 150 g bubbly sourdough starter - feed 6-8 hours prior


  • 150 g (1 cup) white flour - wheat or spelt
  • 140 g (1 cup) wholemeal flour - wheat or spelt
  • 50 g (½ cup) rolled oats
  • 50 g (⅓ cup) sunflower and/or pumpkin seeds
  • 20 g (2 tablespoons) ground flaxseeds or whole chia seeds
  • 6 g (rounded teaspoon) salt
  • 350 ml (g) warm water (about 40°C)
  • 150 g bubbly sourdough starter - feed 6-8 hours prior
  • Sesame seeds for sprinkling


  • For both recipes, in a mixing bowl combine the dry ingredients. Pour over the water and add the sourdough starter. Use a spatula to thoroughly mix together into a sticky dough (if it feels too thick add 20-30g extra water). Cover with a plate and leave at room temperature overnight or all day, around 8-10 hours, until the dough has doubled in size.
  • After this time use a spatula to fold over the dough 3-4 times in the mixing bowl (this will strengthen the gluten for a better rise in the tin), then scoop into a greased or lined bread tin (see tip above) or breadmaker tin. Sprinkle with sesame seeds (optional). I used a 21cm x 11cm x 7cm bread tin.
  • Cover the tin with a plastic bag to prevent the dough drying out (making sure it doesn't touch the dough). Keep in a warm position (18-24°C) for 3-4 hours until the dough has risen to the top of the tin, or by about a third.
  • Preheat oven to 220°C (or 200°C fanbake). Place a roasting tray in the bottom of the oven.
  • Once the oven is heated put the bread tin in the oven and immediately pour one cup of boiling water into the preheated roasting tray. This creates steam for a good rise and a thin crust. Turn down the heat to 200C and bake for 50 minutes until the crust is golden. Remove the bread from the tin. If the base is pale return bread minus the tin to the oven for 5-10 minutes until evenly golden.
  • *Alternatively, bake in a breadmaker using the "bake only" setting for 50-60 minutes.
  • Cool completely on a rack before slicing or moisture will be lost from the bread and it will stale faster. See storage tips above.


This bread can also be made successfully with bakers yeast. Yeast Variation - omit the sourdough starter and add 1/2 teaspoon active dried yeast (not Sure Bake), 75g (1/2 cup) extra white flour and 75ml (scant 1/3 cup) extra water.


Join the Conversation

  1. Hi Nicola,
    Many thanks for this intriguing recipe ~ perfect timing 🙂
    I normally work at an artisan bakery and have plenty of sourdough at home. While I love baking (cakes + cookies) I have never made bread before. I am keen to give this one a go (with active dried yeast). I was just wondering what dimensions does your tin have?
    Many thanks for keeping us going with great recipes. I have your book and have made so many delicious things this past week already ~ it’s simply wonderful!
    Best wishes, Julia

    1. Hi Julia, thank you for your lovely message. I love hearing that others are enjoying cooking from my cookbook 🙂
      Good question, my tin dimensions are 21cm x 11cm x 7cm. It is a standard loaf tin size. Will add to the recipe now.
      Happy baking 🙂

      1. Thanks so much, Nicola. I made the bread yesterday and it turned out super well! It’s so nutritious + delicious and reminds me of the bread I enjoyed in my childhood (in Germany). I just have two more questions:
        1. Could the seed component be replaced with more oats if you wanted a seedless bread?
        2. The hot water that’s poured into the baking dish when the bread goes into the oven, evaporated very quickly and left stains on the dish. Would it be ok to keep adding hot water throughout the baking process so that the tray is never dry? Or is it best to remove the tray once the water is gone?

        Many thanks again!

        1. Hi Julia, that is great to hear. My German-born husband loves the seeded bread the best.
          To answer your questions:
          1. You can play around with the ingredients. Adding a little more oats and flour to replace the seeds. Keeping in mind different ingredients vary with how much moisture they absorb so use the consistency from the loaf you have made already as a guide.
          2. The hot water in the baking dish is supposed to evaporate after about 20 minutes to assist with the oven rise. You can set a timer and remove it at this time to avoid the stain on the dish. I haven’t had this happen but it will depend on the type of dish used.
          I hope that helps and happy baking 🙂

          1. I bake my bread in the old fashioned enamel black roaster with lid. You can still get them at the warehouse. Just put the bread tin straight in the roaster. You don’t need to preheat roaster either which makes it more ideal than Dutch oven. And much lighter!

          2. Hi Nessa, yes I use a similar one for baking my Rustic (free form) bread. With this no-knead dough it is risen and baked in a tin so doesn’t benefit greatly from being baked inside a hot pot, but you certainly can if you like. Adding a roasting dish with a little boiling water under the bread tin while baking will give it lovely thin golden crust.
            Happy baking.

  2. Thanks for the recipe, are the satchets of dry yeast ok to use? Look forward to making bread soon

    1. Hi Claire, that is fine. Just make sure to use the 1/2 teaspoon quantity in the recipe, the rest can be stored in the fridge for the next bread. This is a great way to extend your yeast.
      Happy baking 🙂 Nicola

      1. Just made the oat and seed bread and it’s just cooling.
        If you use the granulated active yeast, do you dissolve in water first? That’s what I did because I thought it may not disperse through the bread otherwise?

        1. Hi Nessa, I use instant active yeast (fine granules) which doesn’t need to be dissolved/activated first. If you are using the larger granules and you haven’t used this yeast for a while it is good practice to first dissolve it in some warm water. But otherwise being a small amount of yeast in a wet dough with a long rise it will dissolve itself into the dough. The dissolving/activating in water first is more important when making a quick bake bread and/or a heavier dough. Hope that helps.

  3. Hi Nicola,
    Have your book and love it. I make the seeded sourdough bread weekly. I have a happy, healthy two-month-old starter after following your method.
    Couple questions:
    1. The bread in the picture – is that the 4 ingredient bread? What’s it topped with?
    2. I haven’t made a boule loaf yet but want to give it a go! What’s the size of your dutch oven?
    3. What company do you source your flours from?

    1. Hi Andie
      Thanks for the message and that is great to hear your sourdough is going well.
      In answer to your questions:
      1. The image of the sliced bread is the four ingredient bread topped with sesame seeds, the uncut whole loaf is the Oat & Seed variation again topped with sesame seeds. You can also top with rolled oats.
      2. I have several Dutch Ovens I use for baking bread. One is 30cm wide, another is 25cm and I also have an old oval enamel (dommed) roasting dish that works well too. Just something that will contain the heat for a better crust.
      3. I get my wholegrain grains and flour from Terrace Farms mostly.
      Happy baking 🙂

      1. Thanks Nicola. What bake setting do you usually use for bread? When you say “bake” in your book do I take that as normal bake setting and not fan bake? Ta 🙂

        1. Hi Andie, it is normal bake setting not fan bake. I do address this with adjustments at the beginning of the book 🙂

  4. Hi Nicola,
    I made the yeasted version of the oat/seed bread today and it was lovely – super easy and delicious. But… i’ve run out of wholemeal flour. Can I substitute eg spelt flour, or perhaps just use all white flour, and if so do I need to reduce the liquid component?
    (I’ve also just started a sourdough starter using your recipe, and made a batch of your kimchi. Nice to have the time to do these things! 😊)
    Thank you!

    1. Hi Natalie, I am so glad you enjoyed the bread. Spelt flour will be fine or more white flour, but you may need to add 1-2 tbsp extra flour to compensate for less fibre that comes for the wholemeal. If you use the consistency of the loaf you have already made as a guide.
      The benefit of using a tin to rise and bake the bread is that the flours can be varied without too much change in the resulting bread crumb. This is the reason I shared this bread rather than a more complex and ingredient reliant free-form bread.
      Good luck with the starter and the enjoy kimchi, I just cracked into a new jar that I made last month. Yum!

  5. Hi Nicola,
    If using fan bake, what temperature should the oven be turned down to in step 5? Thanks

    1. Hi Karen, if using fan bake then turn the temperature down by 20°C. Although keep in mind domestic ovens vary so you will need to work out the best temperature for your oven. Use the timing as your guide and adjust the temp if needed to get a lighter/darker crust.

  6. Hi again. I have read the comments and saw that you wrote how to replace the brown rice flour but I don’t quite understand the proportions. I don’t have access to brown rice flour or spelt flour now and wondering if you could again explain what the 1 cup of brown rice flour should be replaced by. I will be making the version with yeast. Thanks

    1. Hi Cara, I find this bread works best with brown rice flour as the base but if you don’t have any then it can be replaced with a mixture of other gluten-free flours to make up the total. If you are OK with oat flour (you mentioned spelt flour so you may be OK to use) this gives it a nice crumb. Sorghum or teff. Keeping the ratio of 1 1/2 cups flour similar to brown rice flour, 1 cup buckwheat and 1/2 cup tapioca or potato starch/flour (for lightness). All the best.

  7. Thanks for this recipe Nicola. I’ve tried several different recipes of sourdough (in lockdown time) in search of a good sandwich/toast bread. That the whole family approved of (thier standard is Freya’s bread – God help me) This one has managed to please everyone with the satisfactory ratio of white to wholemeal. I used 200gms white and 90gms wholemeal and used a whole meal starter. Thanks again. This one is a regular for us now.

    1. Hi Fox! Wonderful, I know we have discussed the perfect family bread before, so glad you have found a happy balance. Maybe you can incrementally increase the wholemeal and/or add some seeds overtime 😉
      Hope you are all well in your bubble.

  8. Hi Nicola,
    Our kitchen has become a breeding ground for bowls of rising dough! Pizza dough, bread dough and pancake mix, all doing their thing overnight. The family is loving the pancakes, which have become a Sunday ritual! The loaves of bread are works in progress, but with two of our adult sons staying in our bubble in Nelson for the lockdown, there is no issue with consumption of each trial! The pizza dough is a huge hit.
    Thank you so much for your sourdough recipes and the lovely grounding influence all your recipes are having on our lives at this complicated time. Much appreciated.
    We are off to pick up feijoas for a crumble tonight.
    Keep safe

    1. Hi Jo! Thanks for this lovely message, it means a lot as I am putting a lot of extra time into creating and sharing my love for sourdough. Stick with the bread making, it isn’t something that happens overnight but it is so worth the effort once you get a perfect loaf. Then you need to work out what exactly you did to get there – and then the season changes 😉 I love the constantly learning bread making and sourdough offers – even after 10 years I am still addicted to the process.
      Thanks again and enjoy the sunshine, what a glorious autumn we are having 🙂

  9. Hi Nicola,
    Thank you so much for the starter instructions, we’ve been loving our sourdough loaves the past couple of weeks. What I’m wondering is how best to continue having freshly baked bread when normality resumes and I’d ideally bake the loaf first thing in the morning before leaving the house. Currently (home all day during lockdown) I do Step 1 in the evening and leave overnight, then do Steps 2&3 first thing in the morning and then bake mid-morning. But ideally I’d like to bake it at say 7am. Can I do Steps 2&3 in the evening and leave it in the tin overnight so it can go straight into the oven in the morning? Or do you bake in the evening instead so it’s still relatively fresh in the morning?
    Thank you!

    1. Hi Kylie, thanks for checking. You will need to go with the second option as leaving the dough overnight it will over rise then collapse resulting in a sunken dough and rather sour loaf. So, make the dough in the morning and leave to rise in the bowl while you are at work. Have your tin ready and as soon as you get home fold the dough over in the bowl and tip into the tin. Keep it somewhere warm and it will be ready to bake within 2-3 hours. I am not sure of your timing with returning home from work but ideally, you should have it baked by 9.00-9.30pm and it will still be lovely and fresh in the morning. In fact, I find this bread improves if it has 10-12 hours to cool and the crumb sets. Enjoy!

  10. Hi Nicola
    Thanks for your fabulous instructions on making and maintaining a starter. I’m on week four now and have successfully made loaves of your no-knead oat and seed bread. Previously I’ve cooked these in loaf tins in the oven but my husband has requested a more “man-sized” square loaf he can use for sandwiches. So I’m going to make a double batch and bake it in the bread maker as it produces a nice large square loaf. How long do you think I’ll need to bake it for?

    1. Hi Irma, great to hear you are enjoying the sourdough bread making. I haven’t tried doubling the recipe to bake as one big loaf so not sure of the baking timing in a bread maker. And it might be too heavy to get a good rise. I have heard from others who have successfully increased to 1.5 of the recipe increasing the cooking time by 10 minutes so 60 minutes in total. You will need to play around with timing as breadmakers (and ovens) do vary to get a good colour and crumb.
      All the best

  11. Thanks for such a delicious and easy recipe! Could you use rye flour in place of the whole-wheat in the oat and seed version?

    1. Hi Grace
      Glad you are enjoying the bread. You can use rye, however it is a thirsty flour so you will need to increase the water by 30-40g to loosen the dough. Just go with the consistency of the original recipe and aim for that when addin the extra water.

      1. Fantastic – thank you! Such delicious bread and so simple. YUM!!

  12. Hi Nicola
    I have just received my new Homegrown Kitchen recipe book from you and are loving it.
    I am new to the sour dough bread journey and have a question, I live on the West coast and was having trouble keeping my starter warm so have borrowed a seed raising pad which seems to be working. But i am noticing that my starter is getting a skin on the top. Is this ok or not. I have the lid of the jar semi unscrewed.
    Happy baker

    1. Hi Lindsay, thanks for the lovely feedback 🙂 The seed raising pad, although sounds good in theory, will create a heat spot at the bottom of the jar and hence why you are getting a skin on top. This isn’t ideal. A better option is to keep the jar in a chiller bag/bin with a hottie wrapped in a tea towel or a jar of hot water that is changed periodically. This will help keep a more consistent temperature at this time of year.
      I hope that helps and all the best with your sourdough.

  13. Hi Nicola
    I find that the crumb of my bread is very moist, to the point where it has a soggy or gummy texture in places. What am I doing wrong???

    Many, many thanks for sharing all your learning from your years of adventures in sourdough- and for all your wonderful, healthy, seasonal (always something that will make use of whatever is currently growing in the veg garden!) family-friendly recipes: our family eats your recipes several times every week between dinners and snacks, not to mention ferments and preserving, and browsing my well-thumbed copy of your cookbook is still one of my happy places for a brief mummy-escape with a hot cuppa. It’s been such a long road to getting the perfect loaf of sour dough though- hoping it’s not too far away… x

    1. Hi Lesley, there can be a few things at play here – starter not strong enough, under or over risen dough, undercooked, too much water… If the gummy part is at the bottom of the bread then this is over-risen, which means the bread rose to its full capacity then sunk into itself because the gluten bonds collapsed before it was cooked. If this is the case, try baking 30-60 minutes earlier than you have been. But it could be something else too, if you can email me with a photo of the inside crumb and then I will have a better idea of what might be the going wrong. You will get there!

  14. Joanne Davies says:

    Hi Nicola,

    Thank you for such a lovely, simple sourdough recipe that was a great starter (😆) for me. My loaf is a little gummy but nothing unpleasant, I’ll enjoy the challenge of perfecting it over time.
    Everything you present is so beautifully done !

    1. Wonderful Jo 🙂 The gumminess may be because the starter is still gaining yeast strength and should improve over a few bakes. If it continues you can reduce the water by 20-30g and see if that helps, as different flours can vary.
      Happy baking!

  15. Hi Nicola with regards to the 3 -4 folds at the end of the first proof do you mean stretch and folds? Or just folding the dough under itself to form a smooth top and some surface tension? Or am I completely off track lol
    Thanks Sophie

    1. Hi Sophie, thanks for checking. This is a no-knead dough so what I mean by folding the dough is to simply use a spatula to fold over the dough 3-4 times in the bowl before scooping into the tin (similar to a thick cake batter). This gently ‘knocks back’ the dough so to strengthen the gluten for the second rise.
      Happy baking. Nicola

      1. Thankyou bread turned out great, I tripled the recipe to use up a big lot of active starter and it worked out great, 3 nice loaves for the freezer 😊

        1. Thanks Sophie, that is great to hear. It is a very versitle recipe and good way to use up extra starter and make a few extra loaves 🙂

  16. Carol Oldfield says:

    Hi there Nicola. I am keen to try your oat and seeded bread, but the possibility of 14 hours then cooking, would make for a late night! Is it possible to do the final proofing (Step 3) overnight in the fridge? This is what I do with the sour dough breads I have been making so far and it has worked well.

    1. Hi Carol, you can second rise the dough in the tin in the fridge overnight, however, it is different to a free-form loaf that is risen in a banneton as the tin against the dough cools it right down and slows the rise. I do this on occasion if I am caught out with timing but will either rise the dough in the tin for 2-3 hours before or after putting it in the fridge so to get the most rise. You can make this bread over a whole day – feed the starter before going to bed the night before (10 pm). Make the dough first thing in the morning (7 am), then leave to rise in the bowl all day then mix and scoop into the tin around 5 pm. Keep it somewhere warm to speed up the second rise and bake around 9 pm. To keep warm you can preheat the oven to 50C then switch off and rise in the oven. Or if using the oven for dinner place the tin in a chiller bag/bin with a hottie (this works really well). In summer you won’t have a problem with warmth but in winter a little helping hand is needed.
      Good luck.

  17. Thanks for the great recipe! With the second proofing, I find that it isn’t rising much and definitely not to the top of the tin after 4 hours. I am in Queenstown though, so the house temp probably isn’t that warm. I have been baking it as is after 4 hours but it doesn’t rise much. Should I leave it in the tin for longer? Until it rises to the top of tin?

    1. Hi Jen, thanks for the question. In winter it can take longer to rise, up to 6 hours. But ideally, you want it to rise within 4 hours so the yeast and bacteria can both go through their motions correctly. You could try placing the tin in a cooler bag/bin with a hottie or large jar of hot water OR preheat oven to 50C then switch it off and rise the dough in there. The temperture has dropped considerably (in Nelson too) this last week so it can take a bit to adjust our practise to support the yeast activity. Warmth is the key, and a healthy starter 🙂
      I hope that helps.

      1. Thanks so much, I’ll give those option a go!

  18. Natasha Angeline says:

    Hi Nicola – thank you for all your recipes and guidance. I tried this bread for the second time. I didn’t see the comments before I prepped it so I made some mistakes in letting the dough stand in the fridge overnight. This resulted in a sunken dough (as you’ve predicted). Before I try again (as I know breadmaking is a process), I’d like to know if your recipe and instructions need to be slightly adjusted as I live in the tropics? I reduced the water already, what else do I need to change?

    Thank you! 🙂

    1. Hi Natasha, as I haven’t made this recipe in the tropics I am not 100% sure of the timing as humidity will also affect the bread results. If I apply it to making bread in the middle of summer in our temperate climate I would use fridge cold water to mix the dough then reduce the timing by 1-2 hours for the first rise and possibly even rise in the fridge once it is in the tin for some of the time. The main thing will be work with the ‘look’ of the dough rather than exact timing. For the first rise you want the dough to rise by about a third then fold the dough several times (like you would a cake) and transfer to the tin. Then you will want it to rise again by about a third and bake once the dough has a gentle dome on the top surface. This step may be best risen in the fridge for some of that time. The tricky thing with baking in the tropics is that the yeast and bacteria in the starter will be out of balance as yeast are happiest at about 22-24C so won’t have much active time if the ambient temperature is higher. The bacteria, that can handle higher temps will become too active and can break down the gluten resulting in a slumped bread. This is why using fridge cold water and rising in the fridge for some of the time will need to be utilised. I hope that helps and good luck!

  19. Hello! My friend has recommended this recipe but I would like to make it with wholemeal spelt flour. Is it possible to do a direct substitution?

    Thanks 🙂

    1. Hi Hana
      Thanks for checking in. Yes, you can use spelt flour for this recipe but it will look different than the one I have shared here. Spelt has a higher moisture content due to the higher protein so you may need to increase the flour by 30-40g to compensate. If the dough feels quite runny after mixed then add the extra flour. It may take a few bakes to find the best ratio of flour to water.
      Happy baking, Nicola

  20. Thanks for the recipe! I am really enjoying making this bread but I was just wondering why you shouldn’t use surebake yeast? Thanks Saskia

    1. Hi Saskia, great to hear. Surebake yeast (and other breadmaker-specific baking yeast) has additives added to it which will change the timing of the recipe. You would also need to use a larger quantity. I haven’t tested the recipe using a breadmaker yeast as I prefer to use active yeast (or even better sourdough) as it is the yeast I have on hand for other baked goods. I am a bit of a purist in that sense, I suppose from my chef days.
      Thanks for checking about this.

  21. Hi Nicola,

    I am interested to make this recipe gluten free. Would it be possible to have a version written up completely?


    1. Hi Kate, you can find a gluten-free sourdough bread recipe here. This is a basic version with updated gf bread recipes in my cookbook.
      Happy baking, Nicola

  22. Hi Nicola! I’m loving baking your loaves from homemade table. Just wondering if I could leave this no knead loaf to ferment for longer in the fridge? For example, could I add another 12 hours to the ferment by putting it in the fridge before it goes in the tin? Thanks!

    1. Hi Romani, yes you can, after the dough has been rising in the bowl at room temp for at last 4 hours. You can then mix the dough and scoop in straight into the tin. Keep in mind it will take longer to rise cold from the fridge so allow an extra hor or so at this stage.
      Great to hear you are enjoying my new book 🙂

  23. Hi Nicola,

    I love making this recipe! Thank you.

    I am wondering, when doubling the recipe do you bake the loaves together (and what variations of parameters) or separately?

    Nga mihi,

    1. Hi Flame, great to hear you are enjoying making this bread recipe. There are also lots of variations of this recipe in my latest cookbook, The Homemade Table.
      You can double the recipe. Simply doubling the starter and all the ingredients. And you can then bake the loaves together in two tins, same temp etc. and timing. You may need to bake a little longer, 5-10 minutes tops. But generally I find a well-heated oven the two breads will cook together around the same time. I always tip out the bread after the total cook time, check the colour and often return the bread without the tin to the oven for another 5 minutes to get an even colour on the base.
      Happy baking 🙂

      1. Perfect, thank you!
        I can save some power!
        I am using your new book, it doesn’t leave the bench ????

        1. Great to hear you are enjoying my book. Happy cooking!

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